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Process for producing concentrated clear cherry tomato juice

A production process and cherry tomatoes technology, which is applied in the field of concentrated cherry tomatoes clear juice production technology to achieve the effects of increasing income, enriching beverage varieties, and retaining flavor

Inactive Publication Date: 2013-03-06
合德堂食品工业(泾阳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The problem solved by the present invention is to improve its economic value by preparing beverages with cherry tomatoes as raw materials, and provide a production process for concentrated cherry tomato clear juice. Large-scale concentrated consumption of raw materials to increase the economic value of cherry tomatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Concentrated cherry tomato clear juice production technology, specifically adopts the following steps:

[0028] 1) Send the sorted mature cherry tomatoes to a juice extractor for juice extraction, add water to the resulting juice and then fully stir to obtain an initial turbid juice with a sugar content of 6 brix;

[0029] 2) Heat the initial turbid juice to 90°C and keep it for 20 minutes, continue heating to 100°C and keep it for 20 minutes, cool to 50°C, then add 0.02‰ amylase, 0.2‰ pectinase and 0.2‰ Pear juice compound enzyme and 0.2‰ hemicellulase were digested at 50°C for 60 minutes to obtain secondary turbid juice;

[0030] 3) Centrifuge the secondary turbid juice at a speed of 4000r / min for 15 minutes, separate the supernatant, and obtain cherry tomato clear juice;

[0031] 4) Filter the clear cherry juice with a filter membrane until it is clear. The pore size of the filter membrane is 0.45 μm. Apply a pressure of 0.06Mpa to the filter end of the filter membr...

Embodiment 2

[0036] Concentrated cherry tomato clear juice production technology, specifically adopts the following steps:

[0037] 1) Send the sorted mature cherry tomatoes to a juice extractor for juice extraction, add water to the resulting juice and then fully stir to obtain an initial turbid juice with a sugar content of 8 brix;

[0038] 2) Heat the initial turbid juice to 95°C and keep it for 15 minutes, continue heating to 100°C and keep it for 15 minutes, cool to 55°C, and then add 0.05‰ amylase, 0.3‰ pectinase and 0.1‰ Pear juice compound enzyme and 0.1‰ hemicellulase were digested at 55°C for 60 minutes to obtain secondary turbid juice;

[0039] 3) Centrifuge the secondary turbid juice at a speed of 5000r / min for 20min, separate the supernatant, and obtain the virgin fruit juice;

[0040] 4) Filter the clear cherry juice with a filter membrane until it is clear. The pore size of the filter membrane is 0.45 μm. Apply a pressure of 0.04Mpa to the filter end of the filter membrane ...

Embodiment 3

[0044] Concentrated cherry tomato clear juice production technology, specifically adopts the following steps:

[0045] 1) Send the sorted mature cherry tomatoes to a juicer for juice extraction, add water to the obtained juice and then fully stir to obtain an initial turbid juice with a sugar content of 7.2 brix;

[0046] 2) Heat the initial turbid juice to 92°C and keep it for 18 minutes, continue heating to 100°C and keep it for 16 minutes, cool to 52°C, and then add 0.03‰ amylase, 0.22‰ pectinase and 0.15‰ Pear juice compound enzyme and 0.16‰ hemicellulase were digested at 52°C for 55 minutes to obtain secondary turbid juice;

[0047] 3) The secondary turbid juice was centrifuged at a speed of 4500r / min for 16 minutes, and the supernatant was separated to obtain cherry tomato clear juice;

[0048] 4) Filter the clear tomato juice with a filter membrane until clear. The pore size of the filter membrane is 0.45 μm. Apply a pressure of 0.05Mpa to the filter end of the filter ...

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PUM

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Abstract

The invention discloses a process for producing concentrated clear cherry tomato juice, which comprises the following steps of: crushing and juicing mature cherry tomato, adding water into the juice and fully stirring to obtain initial turbid juice; heating the initial turbid juice and cooling the heated juice to between 50 and 55 DEG C, adding amylase, pectinase and pear juice enzyme, preserving the heat at the temperature of between 50 and 55 DEG C, and performing digestion to obtain secondary turbid juice; performing centrifugal separation on supernatant of the secondary turbid juice to obtain clear cherry tomato juice; and filtering the clear cherry tomato juice by using a filter membrane until the juice is limpid, and performing vacuum concentration to obtain the concentrated clear cherry tomato juice. The process has mild conditions; pectin and starch in the clear juice are removed by combining ordered temperature rise or drop with enzymolysis; and the whole technical process keeps the nutritional ingredients of cherry tomato as many as possible, and also keeps the color and flavor of the fruit juice to the maximum.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural and sideline products, and relates to a production process of concentrated cherry tomato clear juice. Background technique [0002] Cherry tomatoes, also known as pearl tomatoes and cherry tomatoes, can be eaten as both vegetables and fruits. The fruit of the cherry tomato is bright red and clear, tastes sweet, has no seeds, has a good taste, high nutritional value and unique flavor, and has the best of both worlds for eating and viewing, and is favored by consumers. The plant of this variety grows rapidly and is widely planted in my country, and it is also cultivated on a large scale in Shaanxi. [0003] Cherry tomatoes contain special substances such as glutathione and lycopene, which can promote the growth and development of the human body, especially the growth and development of children, increase the body's resistance, and delay human aging. In addition, lycopene ca...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04
Inventor 薛红科校从军谢建新杨妮
Owner 合德堂食品工业(泾阳)有限公司
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